Kacche Kele Ki Tikki (Raw Banana Cutlets) is an excellent snack. This tea time snack is delicious as well as quite healthy. As raw bananas are rich in dietary fibers, carbohydrates and vitamins, these cutlets are very healthy. I have made them on a non-stick skillet using very little oil. You can make them in an air fryer also.
Kacche Kele Ki Tikki or raw bananas cutlets is my favorite snack, especially during Navratri as there is a limited choice then. This recipe can be easily made normally or as Falahari dish. I have added broken cashew (kaju) which gives a good crunch and takes this cutlet a notch higher.
Kacche Kele Ki Tikki (Raw Banana Cutlets) is a great party snack as it can be made ahead and stored until you’re ready to serve. Serve them hot with Raw Mango and Mint Chutney and Pickled Ginger.
Do give this recipe a try and share your feedback. If you have questions, send me an email, and I would be happy to answer them. This recipe can also be viewed below on YouTube.
You may like to try our other similar recipes like Paneer and Vegetable Cutlet (Cottage Cheese Vegetable Patty) and Cheesy Rava Cutlets (Cheesy Semolina Cutlets).
Yield: 14 to 15 peices
Prep time: 20 minutes
Total time: 40 minutes
Ingredients for Kacche Kele Ki Tikki
2 kaccha kela (raw bananas)
2 medium aloo (potatoes)
1 teaspoon green chilli chopped fine
1 teaspoon ginger grated
2 tablespoon coriander chopped fine
1/3 teaspoon red chilli powder
Salt to taste / sendha namak (rock salt)
1/2 teaspoon amchur (dry mango powder) / lemon juice
1/4 cup kaju (cashew)
2 tablespoon rajgira atta (amaranth flour)
Ghee/oil for frying
Green chutney or Raw Mango Mint Chutney to serve
Directions for Kacche Kele Ki Tikki
- Chop the kaju (cashew) in small pieces and set aside.
- Pressure cook the banana and potato till soft. Let it cool so that it is easy to handle.
- Peel and mash or grate the bananas and potatoes.
- Add all the other ingredients mentioned for the tikki. Mix well.
- Grease your hands and make the tikki of desired size or shape them as balls.
- Pan fry the tikkis on both the side on medium to low heat till crisp. Alternately deep fry till golden or air fry them.
- Serve with chutney.
Note – I have used amaranth flour (rajgira atta) and sendha namak (rock salt) for this recipe during fasting days. However during normal days you can replace it with besan (gram flour) and normal salt.
